Pâte brisée simple
Original in French
Véronique · cuisineaz.com · 2007 · 4
Against 179 pie crust recipes
Less water than 95% of recipes and more sugar than 97%.
How it compares
Against the typical crust: the median of 179 pie crust recipes, per 100 g of flour.
- Less water than 95% of recipes: 12% of the flour weight against the typical recipe's 30%, about half as much.
- More sugar than 97% of recipes: 16% of the flour weight against the typical recipe's 1.3%, about 12.5 times as much.
- Fat in the middle half of recipes: 50% of the flour weight against the typical recipe's 65%.
Ingredients (5)
- 250 g Farine250 g
- 40 g Sucre fin40 g
- 3 cl Lait≈ 31 g
- 125 g Beurre125 g
- 4 g Sel4 g
flour 250 gbatter 450 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 179 recipes. Shaded: the middle half. Tick: the median.
- Fat50% · 20th percentile · median 65%
- Water12% · 4th percentile · median 30%
- Salt1.6% · 56th percentile · median 1.4%
- Sugar16% · 98th percentile · median 1.3%
Oven
- Temperature
- not stated
- median 390°F
- Time
- not stated
- median 20 minutes
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